Vegetarian Tamale Filling
INGREDIENTS:
3/4 c Chili Colorado 3/4 c Vegetable shortening
10 oz Frozen whole kernel corn, 2 ts Salt
Thawed 2 ts Baking powder
1 cn Hominy, drained 2 1/2 c White cornmeal
3/4 c Chili Colorado 3/4 c Vegetable shortening
10 oz Frozen whole kernel corn, 2 ts Salt
Thawed 2 ts Baking powder
1 cn Hominy, drained 2 1/2 c White cornmeal
Contributed to the echo by: Leti Labell Originally from: Mexican Microwave Cookery, by Carol Medina Maze Tamales de Chili Colorado Dough In food processor, combine the Chili Colorado, the corn, and the hominy; process until pureed. (You may need to do this in batches unless you have a large food processor.)
In a large bowl, combine the pureed chili mixture, the shortening, the salt, the baking powder, and the cornmeal. Mix dough until smooth. (The recipe says to use an electric mixer, but I found it easier to just use a spoon.)
In a large bowl, combine the pureed chili mixture, the shortening, the salt, the baking powder, and the cornmeal. Mix dough until smooth. (The recipe says to use an electric mixer, but I found it easier to just use a spoon.)